298. Sweet Adai
Roast 200 g of raw rice and powder it into a nice rava.Dry roast 2 tsp of cowgram. In a thick vessel, heat
water, and add the roasted cowgram, coconut pieces(cut into very small pieces), 100g jaggery and a pinch of
salt.When they are cooked, add the rawa and stir into a paste. Add 2 tsp of ghee to it and flatten this flour ino
round shape (the size of urud vadai), place in idli plates and cook.
299. Chole
Ingredient
- 1 teacup kabuli channas
- 2 chopped onions
- 2 potatoes
- 2 tomatoes
- 2 tablespoons dhana-jira powder
- 2 tablespoons chilli powder
- 1 tablespoon amchur power
- 1 tablespoon garam masala
- ½ teaspoon soda bi-carb
- ½ teaspoon black pepper powder
- 3 tablespoons ghee
- salt to taste
- Slices of tomatoes and ginger, chopped coriander and a few whole green chillies for decoration.
Procedure
- Soak the channas for at least 6 hours
- Add ½ teaspoon of soda bi-carb and cook in a pressure cooker
- Cut the potatoes and tomatoes into big pieces
- Heat the ghee in a vessel and fry the potatoes until soft
- Remove the potatoes. In the same ghee add the onions and cook for a little time.
- Add the dhana-jira and chilli powder and fry again.
- Add the boiled channas and salt.
- After 5 minutes, add the garam masala, amchur and black pepper powder and cook for 2 minutes.
- Add the potatoes and tomatoes and cook for 2 minutes.
- Decorate with coriander, chillies and slices of tomatoes and ginger.
299. Palak Paneer
Ingredient
- 3 bunches spinach
- 1 onion
- 25 mm (1") piece ginger
- 3 green chillies
- ½ teaspoon turmeric powder
- 225 grams (8 oz.) paneer
- 2 tablespoons ghee
- Ghee for deep frying
- A pinch soda bi-carb
- Salt to taste
Procedure
- Chop the onion, ginger and chillies finely.
- Chop the spinach finely, add ¼ teacup of water and a pinch of soda bi-carb and cook.